Hi everyone! I wrote this post back in April for Jane of The Heritage Cook. Things have been a bit rough over here so sharing this now while we attempt to get back on our feet 🙂 Huge thanks to our family and friends who have helped us out during this not so pleasant adventure. Will most likely write something up about that soon as well but not quite there yet.
Hi! I’m Amanda E and I can normally be found blogging about vegetarian dishes over at DancingVeggies. I’m in the Secret Recipe Club with Jane, and with that have been following her for a few years now – which is why I jumped at the opportunity to write a guest post. While I normally stick to the healthier recipes, the crazy weather here in the mid-Atlantic has driven me to the sweeter side of life.
This past weekend we watched as the weather went from 60 and rainy to below freezing and snowing in a matter of hours – typical for February but not the tale end of March. Since we weren’t exactly expecting snow at the end of March, all of our firewood was outside which resulted in a minor panic. See, I’m not a fan of snow and the only positive I can find about winter weather is the excuse to build a fire indoors and make S’mores! I needed my chocolate marshmallow fix but had no way to safely prepare the marshmallows since we are currently living microwave-free. In my panic I started rummaging thru the pantry before finding a box of pudding tucked away behind my backup flour. I then realized what needed to be done – I needed to prepare a S’more pie. So I got out all my ingredients and set to assembling all my goodies, with the added excitement of being able to show this pie off to the company joining us for dinner.
10 full size graham crackers
2 tbsp unsalted butter or earth balance, melted
1 box instant chocolate pudding
2 cups cold milk (dairy or coconut - almond milk will not set!)
1/2 bag marshmallows (I used Dandies), cut in half
- Preheat oven to 375
- Break the graham crackers in quarters and place in blender along with melted butter. Blend until the crackers form small (pencil eraser) sized crumbs. Press the crumbs in to the bottom of an 10inch pie or tart pan.
- Blind bake for 15 minutes, crust will solidify and turn a rich caramel shade. Set aside to cool
- Once crust has reached room temperature begin preparing the pudding per instructions. After whisking for 2 minutes quickly pour the mixture in to the pre-baked crust before it fully set. Place in fridge for one hour.
- Gently press the marshmallows in to the partially set pie crust then place in fridge for a final hour.
- Remove pie from the fridge. Carefully use a brulee torch to brown (or blacken) the marshmallows to your desired "doneness".
- Serve and enjoy!
by AmandaE at dancingveggies.com
In the future I would hunt down a creme brulee torch (or blow-torch) in order to fully char the marshmallows but we had to work with what we had and it worked out. I made sure to char a few for my hubby while leaving the rest just slightly cooked per guests’ requests. In the end, we had the awesome combination of s’mores without the hassle of drying out wood. Even better is this pie insures that the goodness of s’mores can continue in to the summer months – which is as it should be.
Thanks Jane for letting me do a guest post on your amazing blog!